Grilled Pork Cutlets with Watermelon-Cucumber Salad

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We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced chile and grilled pork (chicken works, too).

Martha Stewart Living, July 2011

Prep Time 30 minutes
Total Time 35 minutes
Yield Serves 4

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Ingredients

1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
1/2 cup torn or small basil leaves
2 teaspoons nam pla (Asian fish sauce; ethnicfoodsco.com)
3/4 teaspoon whole coriander seeds, toasted and ground
Juice of 1 lime
8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
1 teaspoon extra-virgin olive oil
Coarse salt

Directions

Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.